Homemade Baking Mix Recipe

Doreen emailed me her baking mix recipe almost a year ago and I’ve had it in my file ever since to try. I finally got around to making it during my Freezer Cooking In an Hour session this week.

It was so simple to whip up and I’m excited to see how it works. I’ll be posting four different recipes using this mix in the next few weeks as I try them. In the mean time, here’s the baking mix recipe:

Mix all dry ingredients together in a large bowl. Cut in shortening or cold coconut oil until you have fine crumbs. Store in a tightly covered container in a cool place (if you use freshly-ground flour, store in the freezer). Use in place of Bisquick.

Comments

This would probably be better to store in the freezer. The main purpose people use freshly ground WW flour is for all the “good stuff” in it and after three hours, it loses its benefits. I think the freezer would probably help to keep them. I definitely want to try this! 🙂

It says that it is used in place of Bisquick, so would it be in the same amount? For example, if I’m making waffles and the recipe is 2 C. Bisquick, would I use 2C. Baking Mix (1:1 ratio)? Sorry if this question is silly, but it isn’t immediately clear to me. What other types of recipes do you use this for?

Also, can I freeze this is in a Ziploc bag in the freezer? Does it clump, or does it stay “crumb-y” and easy to scoop?

I make my own baking mix and keep it in the freezer…it does stay crumbly and I usually try to measure it and leave it in a bowl on the counter for a bit to warm to room temp (or a little cooler) before I continue with the recipe.

I make this and keep it in my freezer. You can make some really great scones out of this mix. Follow the directions to make biscuits, add 1 egg, 1 or 2 tablespoons of sugar depending on your taste, and whatever mix-ins you like. I use a handful of cranberries and a handful of pecans.

Pat (don’t roll) into a circle. Slice as you would slice a pizza. Bake based on directions of biscuits.

Once you add the egg and the sugar, you can turn these into any flavored scone you like. My son loves these! It’s also a great recipe for leftover trail mix.

Can someone fill me in on Coconut Oil? I have been reading some about it and it seems just as bad as other saturated fats. If you someone could give me a link or something so I can read up on it that would be awesome! I guess my biggest question is…Is it better health wise than just using Butter or is it a matter of taste?

Thanks, Lizzie!!! I looked at the sight and it helped!! My husband has HIGH Cholesterol and I was reading different things about the Coconut oil. I guess when it comes down to it if I am going to use butter or Coconut oil the Coconut oil is the “better” option!! 🙂

If you check out Green Smoothie Girl she lists all the benefits and GREAT benefits of coconut oil not to mention “green smoothies” what she’s known for. I believe if you look on the right hand side of her website you scroll down “recommends” and you should find info. on the coconut oil etc. Hope you see something that answers your questions. 🙂

Thanks for sharing the recipe for Homemade baking mix. I use Bisquick alot. I will use regular flour instead of wheat will that make a difference?
Did you use coconut oil or shortening when you made your mix?

Does anyone have a recipe or idea for this baking mix but without the powdered milk? Is the powdered milk essential in some way – what does it do in the recipe? I’d love to have a fresh ground ready made mix on hand, but again, without the powdered milk as I read in Nourishing Traditions it’s not very good for you.

I also use a recipe like your moms. It works really well. I keep mine in a plastic container and store either in the fridge or cupboard. If you use butter, you need to keep it in the fridge. I whip it all together in my food processor and it takes all but a couple minutes.

I never made homemade baking mix before because it always used shortening (which is a substance that we never have in our house) so I was delighted to see you offer coconut oil as an alternative. I might be giving this a try!

There was a comment above that said they use butter and just keep it in the fridge. Coconut oil is something that is handy to keep around. It’s very stable since it’s saturated fat so it keeps a long time on the shelf without going bad. We LOVE making kettlecorn on the stove with coconut oil!! Yum!

Melt coconut oil in large pan on stove (lid on). Add 1 kernel of popcorn- when it pops you know the oil is hot enough. Add the sugar and mix it up- it won’t be smooth- that’s okay. Then add the popcorn. Keep the lid on and shake it every several seconds to keep it from burning. Dump it into a bowl as soon as it’s done popping. Let it cool before eating. It’ll be soft when you first dump it out but gets firm once it’s cooler. It’s a lot like caramel corn but no caramel. Hope you like it!!

Definitely want to try this! Have any suggestions for good deals on dry milk? I can’t believe how expensive it is! What would you consider a good price for it? It’s over $6 even at Aldi, but if that’s a good price, I will go for it. Have a great day!

I’m not sure where you live Aileen, but here in La. a box of dry milk will cost over $12 for the medium size box. I have thought about buying it to make my own baking mix for a few years now, but with the price of dry milk I can just buy a box of Bisquik. It just didn’t really seem that cost effective. I usually don’t use Bisquik that often, so the large box can last for several months. Maybe one day I will try to make my own and sit down to calculate the actual price.

Thank you for posting this recipe! I made it yesterday using gluten free flours and it was perfect. I made a gluten free pizza crust with it last night. After at least 10 other attempts in recent months, this was the first g-free pizza crust my husband and I could agree on (he’s not g-free). It was even better than the G-Free Bisquick mix I bought a few weeks ago.

I thought coconut oil wasn’t supposed to be heated passed medium high. If you’re baking in the oven then that temp would make the oil rancid, which is SO not good for you.
Does anyone know where to buy palm shortning? I’d love to get some so I can completely do away with shortening but none of the health stores in Nashville seem to sell it.